Crab Masala-Kurlya Masala
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 6 crabs. Crabs must be properly cleaned and separated into 3 parts a) Crab body b) Crab Claws c)Crab legs. See our video on "How to clean crab"
  • 1 large onion cut lengthwise
  • 2 large tomatoes pureed
  • 3 cups dry coconut (dessicated and dry roasted)
  • 1 cup fresh coriander leaves
  • 10-12 cloves of garlic
  • 1-1.5 inches of ginger root
  • 8-10 curry leaves
  • 4 tsp Malvani Masala
  • ½ tsp turmeric powder
  • Cooking Oil
  • Salt
Instructions
  1. Heat 3 tbspoon Oil in a large pan. Add garlic into the pan and roast them till they become slightly brown.
  2. When garlic becomes brown, add ginger and roast it for 30 seconds.
  3. Now add onions and continue frying until onions become slightly brown.
  4. Now add coconut and roast them for 1 minute. Remember we have taken dry roasted coconuts.
  5. Turn off the flame and add fresh coriander leaves. Allow the roasted masala to cool down, and then we will grind it into a fine paste.
  6. Make a smooth paste from roasted masala using little water.
  7. Grind crab legs in a grinder with little water.
  8. Strain the juice out from crab legs.Strained juice will be used for thickening gravy
  9. Heat 2 tbspoon oil in a large vessel and add curry leaves. Now add masala paste and roast it for 2-3 minutes.
  10. Now add turmeric powder and malvani masala and roast it for 2 minutes.
  11. When oil starts oozing out and gets separated from masala, add crabs and its claws and coat them nicely with the masala.
  12. Add hot water to the vessel till the level of the crabs(crabs should be completely immersed).
  13. Allow the curry to boil on medium flame.
  14. When curry begins to boil, add tomato puree, salt as per taste. Be very careful with the salt, as crab shells have salt content in them.
  15. Let the crab cook on slow flame until the color of shell becomes dark red or orange.
  16. After 4 minutes color of crab shell should change.
  17. Turn off the flame and now add the liquid strained out from crab legs. Cover immediately.
  18. Enjoy Konkani delight "Crab Masala/Kurlya Masala" with steamed rice.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/crab-masala-kurlya-masala-2/